Purchase My Recipes for Rub and Barbecue Sauce

My rub adds that beautiful color and the flavor is out of this world. Unlike most of the rubs you purchase in the store, my recipe is low on salt, high on flavor and perfectly compliments the meat you put it on.. as it should.

You will notice that I did not tie these up like I sometimes do. Tying strings around the diameter of the pork tenderloins every 2 inches or so gives the meat a round shape instead of flat and oblong. The round shape cooks more evenly but can take just a little longer since it increases the distance from the outside to the center of the meat.

On these, I wanted to demonstrate the ease of doing smoked pork tenderloins and how they are still really good even if you don't tie them up.

Now finish up getting the smoker ready while they sit there and get happy.

Step 3: Setup the Smoker

Set up your smoker for cooking at 225-240°F with indirect heat using a mix of apple and cherry if you have it. If not, most any fruit wood, pecan or even hickory will do a great job on these.

If your smoker uses a water pan, fill ‘er up.

About the Smoker That I Used

The Camp Chef pellet grill that I've now had for a couple of months is getting a lot of use (as you can tell).. I just enjoy using it that much. I cannot believe the smoke flavor and the smoke rings that I am getting out of this thing.

I have been a huge fan of pellet smokers for a long time having used the Traeger and then the most recent Woodwind. For the most part, they all work in a similar fashion but the Woodwind by Camp Chef has a few extra features within the same price point that really make it a nice one to own:

An ash cup on the bottom of the unit to catch the ashes and make cleanup a lot easier. I am pretty particular and still vacuum out the smoker but you certainly don't have to do that often with this added feature.

A chute opens on the bottom side of the hopper so you can dump the pellets into a container and replace them with a different flavor (nice!).

A 2nd cooking shelf comes standard. You just can't have too much shelf space in my opinion.

An optional propane powered sear box capable of 900°F that attaches to the right side of the unit. This allows you to sear burgers, steaks, chicken, etc. once they are done cooking. You could also just use it to cook steaks or other meats at very high heat.

3 year warranty and free shipping ain't a bad feature either!

If you are in the market for a smoker that is so easy to use a caveman could do it, introduces a ton of smoke flavor to your food and has the ability to cook from 160°F all the way up to about 500°F, with smoke, then this might be something you need to look at very closely.

Once the smoker is preheated and ready to go, it's time to smoke!

By the way, I have an entire arsenal of smokers that I use and recommend. If you want to see all of my recommended smokers, thermometers, temperature controllers, etc., check them out HERE.

Step 4: Smoke Time

Once your smoker is ready, place the meat on the grate and close the lid/door.

Step 5: Maple Barbecue Glaze

The pork tenderloins are smoking and you will need to glaze them pretty soon so it's time to mix up the glaze.

Pour 1 cup of maple syrup into a bowl.. (can you tell I shop at Costco?)

For those who haven't heard of it, it's a cloud connected thermometer with (6) inputs for probes, USB rechargeable, and connects to your phone via advanced bluetooth (I don't know much about this except that it automatically pairs with your phone without your help).

Oh, and the probes are waterproof. I am not sure of the IP rating but the thermometer manufacturer has stated that they have submerged the probes on several occasions and they performed very well.. now that's a breath of fresh air!

It allows me to name my probes in the app and even shows me a really nifty chart of my cooking session..

Here it is all connected to my pork tenderloins and one monitoring my pit temperature.

I guess I should mention that it has an extra input that was engineered for extra “stuff”. Well, they have come out with a pit fan that will attach to this extra input and allow you to not only monitor up to (6) temperature probes but also control the temperature of your charcoal/wood smoker.

At about 30 minutes into the cook, use a silicone brush, spoon or even a turkey baster to coat the outside of the pork tenderloins with the maple barbecue glaze.

Then 30 minutes later, or just before they reach 145°F, do it again.

You will find that different smokers can vary on the actual cooking times just because each one heats a little different, allows the air to flow though them just a little different and it changes things on a small scale.

My cooking times are estimates only and unless I specify otherwise, monitoring the temperature of the meat is the only way to actually tell when the meat is perfectly done. There are very few exceptions to this.

My pork tenderloins required around 70 minutes, just over an hour, to reach the perfect temperature for safely done pork at 145°F.

You will note that the old 160°F safe temperature for pork was replaced by a new standard (145°F) just a few years back due in part to better farming practices and methods.

I had a few slices with nothing else then I tried a thick juicy slice on a Hawaiian roll with some onions and pickles.. I am drooling right now just thinking about it!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!

Peter S.

Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!

Michelle M.

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.

Darwyn B.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!

The recipes are absolutely amazing!

Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Yet another winner. My family is so happy that I discovered your site several years ago. I have an electric smoker and have learned that my cooking time is much less than yours, but everything has turned out great.
I bought your recipes and book right after I signed on, have asked several times, but I still haven’t been “ad free” from all the “get recipe here” signs. They do get annoying after a point because you said they would go away, then you said you’d take care of it, but I still get them.

Ann, I just checked your account and you should not be seeing any ads in the email version of the newsletter. If you are, forward a copy to me so I can check it out further. Please note, the archived versions of the recipes on the website does not require a user login and shows the same for everyone.

It was nice early on to read through your recipes and you have given me a lot of tips by doing so. I do feel like the “plugs” for certain products have become too much lately though. I appreciate the time you take to put your own experiences out there to help others. Looks like you have aquired a large base, thus the ads for products. Carry on…. JB

I made these and the family went nuts over them. They asked for them again on Labor Day. Easy to do. We got ours at Cost Co where them come in a split package/2 in each side. Only thing I did different was back off on the Caynne and Black Pepper (wife’s request).

The “Smoke” Thermometer

The Smoke thermometer by Thermoworks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly..

Disclosure: Some of the links on this website allow SM, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.